Polenta Casserole With Mushrooms, Tomatoes, & Ricotta - cooking recipe

Ingredients

2 teaspoons olive oil, divided
2 cups onions, chopped
3 cups cremini mushrooms, coarsely chopped
1 1/2 teaspoons salt, divided
2 cloves garlic, chopped
1/3 cup dry red wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon tomato paste
14 1/2 ounces canned tomatoes, diced,undrained
4 cups water
1 cup instant polenta
1/2 cup fat-free parmesan cheese
1/4 teaspoon black pepper, divided
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons light margarine, cut in small pieces

Preparation

Preheat oven to 400 degrees.
Heat 1 teaspoon oil in a 10\" cast iron skillet over medium-high heat.
Add onion; saute 8 minutes.
Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently.
Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes.
Stir in tomatoes, and cook until thick (about 10 minutes) remove from heat.
Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt.
Reduce heat to low; cook until thick (about 5 minutes) stirring frequently.
Spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 tsp.
oil.
Spread half of tomato sauce over polenta, and top with 2 tablespoons parmesan cheese and 1/8 teaspoon pepper.
Drop half of the ricotta cheese by spoonfuls onto the parmesan cheese.
Repeat the layers, ending with polenta.
Top with 1/4 cup parmesan cheese and butter.
Bake at 400 for 25 minutes or until bubbly.